Grilled Skirt Steak with Fig Salsa
Serves 4
10 mins prep
10 mins cook
20 mins total
I think skirt steaks offer the most bang for your beef buck — its extra marbling makes it so tasty! For this dish, I grilled the meat, then made a "salsa" with a little twist, using figs to make a chunky sweet and tangy topping with balsamic vinegar, lime juice, honey and shallots.
Fig salsa
Steak
Make the fig salsa:
Put 1 cup dried purple Mission figs in a heatproof bowl and pour 1 cup boiling water over them. Soak 15 minutes, then drain them well. Chop the figs into small pieces.
Combine ½ cup finely chopped shallot, 2 thin lime wedges, skin peeled and finely chopped, 2 tablespoons chopped parsley, 2 tablespoons balsamic vinegar, 1 tablespoon fresh lime juice, 2 teaspoons honey, ¼-½ teaspoon crushed red chili, and ½ teaspoon salt in a bowl. Stir in the figs and parsley. Taste the salsa and season with more salt, honey or pepper as needed.
Grill the steak
Sprinkle salt and black pepper generously on both sides of 1 ½ pounds skirt or flank steak and allow to come to room temperature. Grill the steak about 4 minutes per side for medium-rare. Remove from the grill and let rest 10 minutes.
Heat a grill to medium-high heat for direct grilling.
Slice the steak into thin slices and arrange on a serving platter. Spoon some of the salsa over and serve.